| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork (up to) |
| 2 |
c |
Water |
| 4 |
sl |
Fresh ginger root |
| 1/2 |
c |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
ts |
Salt |
| 2 |
ts |
Sugar |
|
|
Additional ingredients are in instructions; if desired |
|
2 |
garlic cloves, crushed |
|
2 |
cloves star anise |
|
1 |
cup onion, sliced |
INSTRUCTIONS
1. Cut pork in 1-1/2inch cubes. Place with water in a heavy saucepan and
bring quickly to a boil.
2. Meanwhile, slice and crush ginger root. Then add to pan along with
soy sauce, sherry and salt. Simmer, covered, 1 hour.
3. Add sugar. Turn meat over and simmer, covered, 30 minutes more.
VARIATIONS: For the white sugar, substitute brown sugar.
In step 2 add any of the following:
2 scallion stalks, cut in 1-inch sections
1/4 pound dried Chinese cabbage (soaked); omit the salt
1/4 pound salted haddock or other dried fish (soaked), cut in 1-inch
squares; omit the salt
In step 3, add 1/2 cup lily buds (soaked) and 2 tablespoons cloud ear
mushrooms (soaked).
During the last hour of cooking, add any of the following:
1 bunch carrots, peeled and sliced rolling-cut style
2 Pounds Chinese white turnips, peeled, cut in 1-1/2 inch cubes
6 celery stalks, cut in 1-1/2 inch sections
6 or more eggs, hardboiled and shelled
2 cups fresh squid, cut in 1-inch sections
1/2 pound peastarch noodles, boiled 20 minutes, then drained, and added
with 1-1/2 cups boiling water
During the last 20 minutes, add 2 or 3 bean curd cakes, cut in quarters
or cubed, and/or 2 cups bamboo shoots, cut in large chunks.
During the last 3 minutes, add 1 can abalone, cut in 1/4-inch slices.
Also substitute 1 cup abalone liquid for the water in step 1.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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